Seafood Laksa

• serves 5

• Preparation time:

• Cooking time: 25

Ingredients

200g packet rice vermicelli
1/3 cup laksa paste (we used Asia at Home)
3 cups fish or vegetable stock
400ml can coconut cream
700g seafood marinara mix
2 tablespoons each fish
sauce and lime juice
1 cup each bean sprouts and snow peas
1/2 cup coriander sprigs

Method

1. Place the vermicelli into a bowl, cover with boiling water and allow to stand for 10 min. Drain well and set aside.

2. Heat 1 tablespoon peanut oil in a wok over medium-high heat. Add the laksa paste and stir-fry for 1-2 min. Stir in the stock, bring to the boil, then add the coconut cream and simmer for 2-3 min.

3. Add marinara mix and cook for a further 2 min, or till just cooked through. Season to taste with fish sauce and lime juice.

4. Divide the vermicelli between serving bowls and top with the bean sprouts, snow peas and coriander. Pour the laksa soup over the noodles, dividing the seafood equally among the bowls. Garnish with slices of chilli and green onions.

Notes